Panko-Crusted Fish Sandwiches

with kale chips

This fish sandwich has been a favorite of our members since it was first featured way back in March 2014 and even earned a spot on our sample menus. Fresh, crisp and with a unique side of kale "chips," we thought it was time to bring this one back.

Prep

Fish - Rinse and dry with a paper towel. Slice into pieces that would fit nicely into a burger bun. Lightly salt and pepper.

Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)

Lettuce - Tear leaves into pieces that will fit inside the burger buns. (Can be done up to 3 days ahead)

Prep breading stations - 1) In one bowl or container with lid, lightly whisk egg with a splash of water; 2) In a second bowl or container with lid, mix together panko, cajun spice, some salt and pepper, and first part of cooking oil.

Make

Preheat oven to 300F / 149C degrees.

Spread kale leaves onto a sheet pan. Use two pans if they’re too packed on one. Toss with olive oil and then bake for 8 to 12 minutes until leaves are crispy. If they start to brown too much at the edges, they’re definitely done! Sprinkle with some salt right out of the oven.

While kale chips are baking, dip fish pieces into egg and then panko. If you’re using containers with lids, you can just dump all the fish into each container, close lid, and shake (this is that fancy ‘shake and bake’ method). Continue until all fish pieces are breaded.

Heat a skillet or griddle over medium-high heat. Add second part of cooking oil and then cook fish on each side for ~4 minutes, until panko is golden and fish is opaque when sliced.

Warm up buns in the oven. Drizzle some lemon juice on fish, and assemble sandwiches with fish, tartar sauce, and shredded lettuce. Enjoy with kale chips!

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